Citrus-Dill Trout Gravlax
FAQ
Can I use other types of fish instead of trout?
Yes! Salmon works beautifully as an alternative.
Do I have to use all three citrus fruits?
Not strictly, lemon and orange alone work fine, but lime adds an extra bright pop that compliments the sweetness of beet and cabbage.
Do I have to use vodka?
Nope! It’s optional, it just helps lift the flavours and give a little extra zing.
Can I prepare this ahead of time?
Absolutely! It keeps well in the fridge for up to 5 days.
Can I freeze this?
Yes! Freeze after curing, tightly wrapped in plastic wrap and placed in an airtight container or freezer bag. Freeze for 1–2 months.
Citrus-Dill Trout Gravlax
Bright, tangy, and just a little fancy, this Citrus-Dill Trout Gravlax will make you feel like a brunch board pro without breaking a sweat. Fresh trout is cured with a zesty trio of citrus, fragrant dill, and a touch of beetroot for colour that pops. Perfect for toast, sandwiches, or elegant appetizers that will make everyone ask, “Did you make this?” Yes, yes you did.
Equipment
- Grater or Food Processor
Ingredients
- 1 small head purple cabbage (1–1.5 lb) finely shredded
- 1 cup kosher salt
- ¼ cup sugar
- 1 orange Zested
- 1 lemon Zested
- 1 lime Zested
- 1 tsp black pepper freshly cracked
- ¼-½ cup fresh dill finely chopped
- 2-3 tbsp vodka optional, adds brightness
Instructions
- Remove outer leaves and shred finely. Pat dry with paper towels to remove excess moisture.
- In a bowl, combine salt, sugar, citrus zests, black pepper, chopped dill, and vodka (if using.)
- Line a glass or ceramic dish with a large sheet of plastic wrap, leaving overhang. Place cabbage in the dish and spread the cure evenly over it. Toss lightly to coat all cabbage.
- Wrap tightly with plastic wrap. Place another dish or tray on top and weigh down with 2–3 cans or a small brick to help flavours meld and soften the cabbage.
- Refrigerate 24 hours. Flip over the fish (rewrap if necassary), press down again, and let cure another 12–24 hours depending on desired softness and flavour.
- Unwrap, rinse lightly under cold water to remove excess salt, and pat dry.
- Slice the fish thinly against the grain.
- Serve as an appetizer, with a light salad, or on rye toast.
- Enjoy
Notes
- Vodka is optional but brightens flavors and mellows the cabbage.
- Refrigerator: store left over Citrus-Dill Trout Gravlax tightly wrapped in an airtight container for up to 5 days.
- Freezer: Freeze after curing, tightly wrapped in plastic wrap and placed in an airtight container or freezer bag, for 1–2 months. Thaw in the fridge overnight before serving.Flavor may be slightly less vibrant but still delicious.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
2 responses to “Citrus-Dill Trout Gravlax”
First time trying gravlax and I’m kinda surprised how well it turned out. We used a smaller piece of trout and used gin instead of vodka, really liked how it came out. Thanks for sharing this, definitely making it again!
Hi Tracy!
So happy your first gravlax turned out great! Using gin is such a fun twist, (one I’ve also tried myself).
Glad you enjoyed this recipe, and thanks so much for leaving a comment!